This easy mushroom spinach lasagna has a light parmesan sauce and a ton of flavor. It also freezes wonderfully – perfect for make-ahead freezer meals!
Ingredients
- 1/2 lb. lasagna noodles
- 3 Tbsp. extra virgin olive oil
- 1/2 large yellow onion, diced
- 2 cloves garlic, minced
- salt and pepper to taste
- 1/2 lb. baby portobello mushrooms, sliced
- 2 Tbsp. flour
- 2 and 2/3 cups vegetable stock
- 3/4 cup milk
- 3 cups fresh spinach
- 3 and 1/2 cups shredded parmesan cheese, divided
- 1/4 cup chopped parsley for garnish (optional)
Instructions
- Cook lasagna noodles according to package directions until they are 5 minutes less than al dente. The noodles should have a noticeably uncooked/crunchy center, because they will cook more in the oven.
- In a large saucepan, heat olive oil over medium heat. Add onion and garlic and sauté for 1-2 minutes until onion begins to soften,
- Add sliced mushrooms to pan and cook until onion is translucent and mushrooms have cooked down, about 5 minutes more.
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